Menu for tonight

One dear reader recently pleaded with me to share more meat-based recipes; while I tend towards vegetarian'ish eating much of the time, she's more of a carnivore. Readers, I listen, I love your notes and feedback. And thus, I will grill a flank steak tonight, review and post the recipe if it's up to snuff (as it probably will be since the NYT rarely disappoints). Did anyone see the Backyard Flank Steak Teriyaki recipe in yesterday's NYT Dining section? You  marinate flank steak for hours in an oil-soy-brown sugar-garlic-ginger sauce and then grill. It sounds very good, and as we're getting a slight temperature reprieve each night now, I think grilling sounds lovely. With the steaks, I'm going to make David Tanis' Romaine Hearts with Lemon Dressing and Parm salad and will probably also make some sort of tomato bruschetta as I still have so many gorgeous pomodori.

I'm also wondering what happens if you oven-roast radishes so am going to experiment with that...